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Level
easy
Prep Time
10 min
Total Time
30 min
Serves
4

Ingredients

1/4 cup
brine-cured black olives, drained, pitted and chopped
60 mL
1 tbsp
capers, chopped and well drained
15 mL
1
lemon, zested and juiced
0
4
wild cod fillets, thawed
0
1/4 tsp
salt
1 mL
pepper to taste
1 cup
grape tomatoes, quartered
250 mL
1 tbsp
fresh oregano, finely chopped
15 mL
2 tsp
olive oil
10 mL

Directions

Step 1
Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers and 1/2 tsp (2 mL) lemon zest (save any left over for a later use). Set aside.
Step 2
Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tbsp (15 mL) lemon juice. Top each fillet with a quarter of the olive and caper mixture and grape tomatoes. Sprinkle with oregano. Drizzle with olive oil.
Step 3
Roast for 8 to 12 min., or until fish is opaque and cooked through. Serve with rice or potatoes.

Tip

The combo of capers and olives elevates delicate cod with bold flavors. Juicy grape tomatoes roast to perfection in the same pan.

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Nutrition Facts

Nutrition Description:
¼ of the recipe
Calories:
140
Fat:
4
Saturated Fat:
0
Carbs:
3
Fibre:
1
Sugar:
0
Cholesterol:
40 mg
Protein:
21
Sodium:
430 mg
Potassium:
0